SUPER yum! I have a confession to make.... I didn't think these would be anything spectactular, but boy was I surprised! :) Not only were these easy to prepare (the most time-consuming part was chopping the spinach), they were OUT OF THIS WORLD DEEELICIOUS!!! My parents and enchilada-hating husband also liked these - a LOT! NOTE: Instead of using salsa verde, I purchased an 8 oz. pouch of Rick Bayless's green enchilada sauce. Another important point to mention is that I didn't find it necessary to dip my (white) corn tortillas in oil to soften. I just zapped the entire stack of them in my microwave for ~20 seconds and very gently filled each one to prevent tearing. I ended up using 1 c. of cheese INSIDE my enchiladas, the rest on top and just eyeballing the amount of salsa, sour cream and spinach in each one (NICEGIRL's directions were quite vague - I purchased a 10 oz. bag of pre-washed spinach leaves and prolly used less than half of it). Setting these babies under the broiler for a couple of minutes produced ooey-gooey yummy enchiladas! Served with Mexican rice, buttered corn, chips, guacamole and margaritas. I'm pleased to report that there were no complaints and empty plates to clean! Thanks SO much for sharing your recipe, NICEGIRL512. :-)
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SUPER yum! I have a confession to make.... I didn't think these would be anything...